Peanut Butter Cake with Peanut Butter Frosting

Indulge in the heavenly goodness of this peanut butter cake that practically melts in your mouth. It’s paired with the most incredible buttercream, making it a quick and easy treat you’ll find yourself making again and again.

Ingredients:

For the Cake:

• 1 cup water (240 mL)
• 1/2 cup unsalted butter (4 ounces or 113g)
• 3/4 cup creamy peanut butter (7 ounces or 198g)
• 2 cups all-purpose flour (9 ounces or 240g)
• 2 cups granulated sugar (14 ounces or 400g)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup milk (120 mL)
• 2 large eggs
• 1 teaspoon vanilla extract

For the Peanut Butter Frosting:

• 1 cup unsalted butter, softened (8 ounces or 226g)
• 1 cup creamy peanut butter (9.3 ounces or 264g)
• 2 teaspoons vanilla extract
• 2 cups confectioners’ sugar (9 ounces or 240g)

Instructions:

For the Cake:

1. Start by preheating your oven to 350°F. Grease a 9×13-inch cake pan with baking spray to prevent sticking.
2. In a small saucepan over medium heat, combine the water, butter, and peanut butter. Whisk continuously until they melt and create a smooth mixture, which should take about 3 minutes.
3. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add the milk, eggs, and vanilla. Use an electric mixer on medium speed to beat until the ingredients are well combined, which usually takes about 1 minute. Incorporate the peanut butter mixture and continue to beat until you have a smooth batter. Pour this into the prepared pan and spread it out evenly.
4. Bake for approximately 40 minutes or until a wooden pick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack.

For the Peanut Butter Frosting:

1. In a large bowl, use an electric mixer on medium-high speed to beat the butter and peanut butter until they are smooth and fluffy, which takes about 2 to 3 minutes. Mix in the vanilla until just combined.
2. Gradually add the confectioners’ sugar while beating until you have a smooth frosting. Once all the sugar is incorporated, increase the speed to high, and continue to beat until the frosting becomes fluffy, which takes about 1 minute.
3. Spread the frosting over the cooled cake. You can store the cake at room temperature, covered, for up to 5 days. Enjoy!